directions

Position the rack in the center of the oven and preheat to 350 degrees F. Lightly grease and flour a 9 1/4-by-5 1/4-by 2 3/4-inch pan.

In a large bowl blend together the flour, sugar, baking powder, baking soda, walnuts, and salt. In a medium bowl, beat the eggs until foamy before beating in the bananas, butter and beer. Combine the two mixtures, blending until the two ingredients are moistened.

Scrape the batter into the prepared pan and bake for 55 to 60 minutes, or until a cake tester or wooden toothpick inserted into the center of the bread comes out clean and the top is golden. Remove from the oven and cool in the pan on a wire rack for 5 to 10 minutes before removing the loaf from the pan.

comments & reviews

This is hands down the fluffiest banana bread I have ever made, and I make a lot of banana bread. Thank you!

Hungry StudentMarch 5, 2011REVIEW:

This was amazing! It has enough buttery saltiness and banana sweetness to complement each other, and it was surprisingly fluffy! The edges brown perfectly at 55 minutes.

VickiApril 19, 2009REVIEW:

This bread is easy and delicious to make. we tried about 20 different recipes before choosing this one as our favorite. I use either 2 or 3 medium bananas and lots more walnuts or pecans. My boys love it even when I sometimes forget to put in the beer. The beer, however, makes a big difference, in the final product. the beer we like best when making this bread is Milk Stout by the Left Hand Brewing Company.

Guest FoodieOctober 22, 2007REVIEW:

Suprisingly delish!! Everyone has asked me to make it again!! Boyfriend thinks I the best. Easy to make. I used 3 med. bannanas.

Looks like you have javascript disabled. Please enable it and refresh the page to add a review.

Eggplants are a good source of potassium. If you find them to be too bitter, try buying smaller ones and sprinkle the flesh with salt and let it drain before cooking. This is a common reason why people shy away from eggplant but it is so easily remedied!